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Sep 27, 2007 11:29 PM

Which cuttiing board?

Hi all - I spent far too much time at Sur La Table this afternoon trying to choose a new cutting board, but it's become too complicated. I'd like a solid cutting board for daily use that's dishwasher safe and not too thick. What are your recommendations?

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  1. Dishwasher safe???? Plastic, Poly, or Epicurean.

    3 Replies
      1. re: soupkitten

        I got the Epicurean for my mom because of the dishwasher safeness of it, and I really really don't like cutting on it. I'd get a good wooden one, and then some cheap floppy plastic ones that you can set on top of the wooden one if you're cutting something that you feel like you need to use the dishwasher for afterwards or that stains a lot.

        1. re: soupkitten

          Given your parameters, I 3rd the epicurean.

      2. You're much better off with a wood board that you hand wash, IMO. Plastic boards dull knives and also I've read that bacteria is much more of a problem with them--it gets deep into the material, where as with wood, bacteria is much more superficial, i.e., easier to clean off.

        1. Get a board made by John Boos (they have Boos burned into them). Great quality and hand made. They will last you a life time if you care for them.

          Plastic is a great poultry board, but wood is better on the knives.

          1. second the boos board. i use a plastic one for poutltry, beef etc but my boos board is the one i use for everything else.

            1 Reply
            1. re: foodwich

              I too love my boos block, plus use some of the softer plastic boards for meat.

            2. For Dishwasher safe I reccomend the Gripper:

              Another cool product that is dishwasher safe are silicone non-skid chopping mats. They are light and easy to use and store. What I like about them is I can crush garlic on one and slice limes on another (weird combo, I know):